The Best Thanksgiving Turkey Recipe
With all the rush of the holiday season it’s easy to feel swamped, but we’ve taken care of your Thanksgiving Turkey with this mouthwatering Citrus Brined Turkey recipe.
Here in Austalia, Thanksgiving is not so widely celebrated but this recipe will also work perfectly for the Christmas dinner table.
Watch this step-by-step guide, put your Primo BBQ to work and you’re set for the main course of any holiday meal.
If you’ve never tried brining before, you’re in for a treat. It’s an easy method for adding extra juiciness and exceptional flavor to turkey or any poultry.
How to Roast this Year's Thanksgiving Turkey - Primo Style
Primo Citrus Brined Roasted Turkey Recipe
– 4 cups orange juice
– 1/4 cup lemon juice
– 1/4 cup lime juice
– 1/2 cup honey
– 1 cup brown sugar
– 2 cups coarse kosher salt
– 2 tablespoons pickling spice*
*A crushed mix of all spice, mustard seed, coriander, cloves, crushed red pepper, bay leaf
– 1/4 cup Italian parsley
– 2 sprigs fresh rosemary
– 4 cloves crushed garlic
– 3 leaves fresh sage
– 1 whole orange peel
– 1 whole lemon peel
– 1 whole lime peel
– 1 gallon water (3.8 litres)
- Combine ingredients in a large pot and bring to a boil.
- Remove from the heat, cover and allow to cool for 45 minutes. Add enough ice to the pot to create 2 gallons (7.6 litres) of brine mixture and stir until most or all the ice has melted.
- Place the turkey in a large plastic bag or food safe bucket. Add the brine mixture. Refrigerate 12-24 hours
Compound Butter Ingredients
– 1 1/2 cups softened unsalted butter
– 3 tablespoons chopped fresh rosemary
– 1 tablespoon orange zest
– 1 tablespoon lemon zest
– 1 tablespoon lime zest
– Kosher salt and fresh ground pepper to taste
Compound Butter Instructions
- In a large mixing bowl, mix the ingredients thoroughly.
- Place the mixture on a large piece of clear plastic wrap. Form the mixture into a long “loglike” roll and wrap in the plastic wrap. Refrigerate.
– 1 whole thawed turkey
– 3 oranges (wedged)
– 3 lemons (wedged)
– 3 limes (wedged)
Roast Turkey Instructions
- Remove the turkey from the brine. Rinse and pat dry.
- Remove the compound butter from the refrigerator and allow it to soften.
- Insert the orange, lemon and lime wedges into the cavity of the turkey.
- “Truss” the turkey with butchers string or tie the legs together. Rub the compound butter over all the skin areas of the turkey.
- Fill the grill with charcoal, light it and heat to 250°F (120°C). Add wood chunks (optional).
- Insert the heat deflector racks and plates. Place a drip pan on top of the plates and insert the main cooking grates.
- Place the turkey on the main cooking grates (roast for 2 hours).
- Increase the temperature to 350°F (175°C) and baste with more compound butter. Baste each hour of cooking. If the skin is becoming too dark you can tent it with aluminium foil.
- Target Internal Temperatures: 165°F (74°C) for the breast, 185°F (85°C) for the thigh.
- When done, remove from the grill and allow it to rest uncovered for 20-30 minutes.
Option: Roasting by Time Instead of Internal Temperature
If you do not have a pen thermometer or a way to check the internal temperature you can cook by time. Roast at 325°F (163°C) for 15 minutes per pound (454 grams). For example: a 20 lb (9.1kg) turkey should be roasted for 5 hours.
If you love the look of this citrusy good Turkey Recipe, don’t forget to share it with your mates!